PR S is a liquid mould culture consisting of a single strain of dark blue-green Penicillium roqueforti. The use of this culture ensures a controlled and fast development of the marbled characteristic appearance of blue cheese. Due to high proteolytic, low lipolytic and medium-high esterase activity during ripening the use of PR S is suitable for maturation (softening the texture) and development of the aroma in typical blue cheese.
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